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    I need to know if there is any difference between Korean and Japanese Curry? If there is any special Korean curry how is it different…

    (also, i made my boyfriend Japanese curry last night. He said that Kimchi is perfect with curry..

    I ate a lot of kimchi I really like it)



    From what I remember, I think Japanese curry is a little bit more watery than Korean.. I’m not sure exactly though, I only had Japanese curry once at a Restaurant in Little Tokyo in LA…

    I use S&B Curry, and that’s what my mom and grandma always used to use~~ :)

    I hope this helps~~

    And yes~ I agree~~ Nothing goes as well with curry as Kim-Chee!! :)



    Yeah. My fiancee says kimchi is perfect with curry, perfect balance ^^



    It’s the same – made by the same companies like S&B. They are just blocks of pre-made curry spice mixtures. Unlike Indian curry dishes, Korean and Japanese like milder, sweeter curry. Kids like it so you’ll find many moms make it for the kids.

    I find that even if you like Indian style curries, these pre-made curry blocks are convenient to have in the pantry and jump-start your curry sauce, which I add to with hot peppers, fresh ginger and garlic, and sometimes coconut milk.



    All this curry talk is making me miss CoCo’s in Japan…too bad the nearest one (I know of) is in Hawaii

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